Here's a simply delicious recipe for turkey gravy that comes out great time after time.
cost per recipe: $1.63
The price is determined by the national average.
cups Swanson® Chicken Stock
cup all-purpose flour
Remove the turkey from the roasting pan. Pour off any fat.
Stir the stock and flour in a 1-quart saucepan until the mixture is smooth. Gradually stir in pan drippings from a 12-to 14-pound turkey. Cook and stir over medium heat until the mixture boils and thickens.
December 2, 2013
The floor needs to be cooked... not heated with soup. It's embarrassing to have this on a professional site. Look up how to make a roux on youtube, and add the stock, or just forget the soup and use the turkey drippings and some water. Hint: You have to cook the flour until you can smell it cooking - like bread, over a hot flame with an equal measure of butter and flour.... much better taste... before you add the liquid (stock), and then add salt and pepper and nutmeg to taste.
November 29, 2012
you needn't use "swanson" or anyone's chix broth - start with cream of chix or mushroom or celery or whatever you like# Use the drippings however you fancy# You can actually buy a gadget at williams sonoma or bed bath beyond or probably amazon for a "gravy separator#" Or some such na#e# It's a measure cup with a straw built into the bottom that allows the worst of the fat to float to the surface in a few minutes and let you pour from the bottom, they're slick if youre conmfortable buy one if not, drop a straw into your pyrex measure cup once fat is cooled a bit and pour into cup, etc. Then pour from bottom. The point is take a can of cream of mushroom soup - pour into saucepan #2 quart-ist# add pan drippings - add half can white wine or water #in a skilet saute mushrooms 1 cup + to saucepan#- add a bit of gravy master #if handy# - salt + pepper + heat + serve. DELICIOUS.
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